One Mighty Mill - Community Spotlight

Jon Olinto and Chef Tony realized the impact highly processed flours were having on nutrition. So together, they decided to work to promote local food systems and organic freshly milled flour, and in 2018 One Mighty Mill, and its very first mill, were created right here in Lynn. 

Lynn was no random choice. Starting a stone ground organic wheat mill required the right location, and for One Mighty Mill, Lynn stood out. “We picked Lynn with intentionality,” says Tony. “We wanted to choose a place where our first mill could hopefully really have an impact on an urban community.” Choosing the right wheat is also important to them. They collaborate with organic, local wheat farmers to source their wheat and grind it whole to maintain nutrients, resulting in their tastier and more nutritious breads, bagels, tortillas and more. The quality can be tasted at One Mighty Mill’s bakery right in downtown Lynn! “We make a lot of different things,” says Tony about their offerings. “The idea of a stone mill has been central to so many communities and civilizations over the last many thousands of years, so I do think there’s something unifying about that.”

In the 4 years since their founding in 2018, One Mighty Mill has expanded to having 10 mills across Massachusetts, New York, and California. They continue to open collaborations with organic wheat farmers nationwide, and inclusively expanding their team in an employee-owner system, which allows employees to gain stock ownership after a year. “It’s important that everybody feels that they are a part of what they are building.” To see the progress and impact, head over to One Mighty Mill’s Test Kitchen at 68 Exchange St, Lynn MA and taste what Chef Tony’s cooking!